This dish is the perfect recipe to challenge the home cook. While the end result is simple and delicate in flavor, it’s laced with technique throughout the process. Cream is added to a mushroom broth made with roasted fish bones before getting ladled over the finished fish. The poached turbot is topped at the end with caramelized onions and pickled chanterelles for an earthy and balanced dish.
If you can’t find turbot at the fish market, this dish can easily be made with Dover sole or any other flatfish. Just make sure you keep the bones for the mushroom broth.
To learn more, read “The New "New" Nordic".
Poached Turbot with Pickled Chanterelle MushroomsRecipe adapted from Christian Gadient, Spontan, Copenhagen, Denmark
Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 1 hour and 20 minutes
Total Time: 1 hour and 40 minutes
For the Pickled Chanterelles:
1 cup chanterelle mushrooms, halved
½ cup apple cider vinegar
½ cup water
2 tablespoons honey
1 tablespoon kosher salt
For the Turbot:
One 1½-pound turbot--filleted, skin removed and bones reserved
8 ounces cremini mushrooms, thinly sliced
6 cups water
¼ cup dried morel mushrooms
2 tablespoons butter
1 yellow onion, thinly sliced
Kosher salt, to taste
½ cup heavy cream
Thinly sliced red pearl onions, for garnish
Lemon thyme leaves, for garnish
1. Make the pickled chanterelles: Place the chanterelles in a heatproof bowl. In a small saucepan, bring the remaining pickle ingredients to a boil over high heat. Pour over the mushrooms and let cool completely.
2. Meanwhile, prepare the turbot: Preheat the oven to 400º and line a baking sheet with parchment. Place the turbot bones on the prepared baking sheet and roast until golden brown, 10 minutes.
3. Transfer the bones to a medium saucepan with the cremini mushrooms, water and dried morels. Bring to a simmer over medium heat and cook until reduced to 4 cups, 45 minutes. Strain the broth, discarding solids and return the liquid to the pan. Bring to a simmer and cook until reduced by half, another 20 to 25 minutes.
4. While the broth is simmering, melt the butter in a 12-inch skillet over medium heat. Add the onion and cook, stirring often, until well caramelized, 20 to 25 minutes. Season with salt, then transfer to a cutting board and finely chop; set aside.
5. Transfer the reduced mushroom broth to a 12-inch skillet. Heat over medium heat until it reads 180º on an instant-read thermometer. Season with salt, then add the turbot fillets to the broth. Poach the fillets until opaque and cooked through, 1 to 2 minutes.
6. Using a fish spatula, transfer the fillets to shallow bowls. To the broth, stir in the heavy cream and season with salt. Ladle some of the broth over each fillet, then scatter a few pickled chanterelles around the fish.
7. Garnish with a quenelle of the chopped caramelized onions, a few rings of red pearl onions and lemon thyme leaves, then serve.
Pork Posole (Pork and Hominy Soup) →
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